Andy Lynes

I think you could say that about 99% of restaurants in this country.

Caterer news story

Oh god yes, puppy dogging is definately a pet hate if you'll excuse the bad pun.

Stuffy possibly not, but undeniably formal. Both are very expensive as well unless you go for lunch.

Sounds bloody expensive to me- do you mean £66?

The magazine is widely available. Editor Joe Warwick is stepping down very soon by the way. No idea who the new incumbent will be.

That wouldn't be the same person who ordered beef for pudding at Foliage by any chance would it?

raym - forget about the kitchen and go into PR- you could be writing press releases tomorrow (or even yesterday).

Not at the moment, just a holding page www.wildhoneyrestaurant.co.uk. Young tender leeks vinaigrette £7.50 Soupe au pistou, Baux de provence olive oil £5.95 Brisket corned beef with toast, green vegetables £6.50 Wild rabbit and foie gras boudin blanc, broad beans, peas and summer savory £9.95 Cornish Pollock with gnocchetti, tomato and anchovy £8.95 Braised pigs head, potato puree, caramelised onions £6.95 Fresh goats curd, watermelon, peas and pancetta £8.95 Mackerel tartare, beetroot and horseradish £8.50 * * * * * Gurnard à la Provençal £14.50 Traditional bouillabaisse (Marseille style) £18.95 Shin of Limousin veal, gratin of cavolo nero, lemon and parsley £15.95 Organic Scottish salmon, braised gem, broad beans and radish £15.50 Blade of beef, roast bone marrow, crushed Lyonnaise potatoes £14.95 Elwy valley lamb, stuffed courgette greek style £14.95 Market fish of the day £15.50 Risotto of the day £13.50 * * * * * Camembert, Colston Bassett stilton, Abondance, Selles sur cher, Ardrahan £2.95 each (cheese supplied by La Fromagerie) Fresh vanilla waffles, crushed warm strawberries £5.95 Seasonal fruit, vine peach sorbet, salted butter biscuit £5.95 Wild honey ice cream, crushed honeycomb £5.95 English raspberries, warm lemon cream £5.95 Crème caramel, warm orange flower madeleines (15 min) £5.95 Lunch Plum tomato gazpacho or Steak tartare £4.00 each ***** Fillet of pollock, cherry tomato, cuttlefish or Rabbit blanquette with peas, broad beans and summer savory £9.50 each ***** Floating island with pink pralines, custard or Morbier £2.00 each 3 courses £15.50

Menu contains a few Arbutus "classics" including the pigs head and bouillabaisse and is very similar in style, as you might expect. Certainly reads very nicely.

Planning to be there Thursday.

I found this very interesting as I've just finished my own research into the subject for an article, albeit one that comes at a very different angle to this programme. Always a joy to listen to someone as direct as Rowley Leigh who just tells it like it is and doesn't try to spin the story. I was fascinated to hear Colin Kelly's comments, although perhaps he was a bit too honest when he talked about slicing pork belly thinly to ensure the restaurant made their margins! And I could listen to Alice Waters all day.

Don't miss The Kitchin.

Careful now, if you tug on that thread any harder then the whole of the internet will begin to unravel.

Innocent founder Richard Reed talks about the issue with Katie Derham on a foodradio.com podcast click.

That's the place that was featured on the last series of Ramsay's Kitchen Nightmares, no?

Oh the irony.

The whole world suddenly loves Sat Bains - 9.5 out of 10 from Matthew Norman

I believe they've only just finalised all the legal side of things which is why the official announcement has only just been made. I assume work will start soon.

Good Food? Haven't you discovered the wonders of olive magazine yet?

I don't have a copy to hand at the moment, but I think the interview with Marguerite Patten is entitled "There's no business like...cooking" which is sheer genius.

Hibiscus will open at 29 Maddox Street in Mayfair mid-September according to the Caterer click. Its directly behind Sketch in the ground floor of what looks like a block of offices. They will also be close neighbours of Anthony Demetre at Wild Honey. Gourmet restaurant crawl ahoy - may I suggest a long lunch at WH followed afternoon tea in the Parlour at Sketch, blow out dinner at Hibiscus and nightcap back at Sketch. Perfect.

Don't forget the generation of chefs that worked under Mosimann at the Dorchester in the 80's including Mark Hix of Caprice Holdings and Michael Deane in Belfast. Then there's the originators or modern British cuisine such as Alastair Little (no longer cooking but his restaurant is still there). How about Nico's mob including Andy McLeish at Chapter One. Then there's the dozens of chefs that trained with Raymond Blanc including John Burton Race. Then you'll need to track down all of Marco's boys such as Tim Payne who is currently Oliver Peyton's exec chef and Steven Terry at The Hardwick in Wales. Don't forget the legendary Bibendum brigade that included Phil Howard of the Square, Henry Harris of Racine, Bruce Poole of Chez Bruce, Jeremy Lee of the Blueprint Cafe and Ian Bates of the Old Spot in Wells. And then there's all those chefs that came out of the Capital like Richard Shepherd, Shaun Hill, Brian Turner and Gary Rhodes. And the chefs that worked with Bruno Loubet including Anthony Demetre of Arbutus. And of course you can't overlook Anton Edelmann's 21 years at the Savoy who had the likes of Marcus Wareing and Giorgio Locatelli working for him. If I were you, I'd book the restaurants first based on what you fancy eating and worry about the history afterwards!

I think that's probably an incorrect assumption. Each category has a name attached to it and they will have chosen the restaurants. It’s possible that one person will have written them all up, although I would think that writers like Tracey McLeod will have provided their own copy.

I would imagine there's no French catagory as whoever thought this up correctly anticipated that they'd get French restaurants popping up in the stylish haunts, class acts and wine sections. A more accurate title for this would be "a 100 of the best restaurants in Britain" but that woudn't be absolutist enough to grab the reader's attention.